Prep Time: 10 mins | Cooking Time: 55 mins | Serves 4
Ingredients
350g peeled Jerusalem artichokes, thinly sliced (2-3mm)
75g shallots, thinly sliced
1 ½ tbsp olive oil
175g chestnut mushrooms, sliced
½ tsp rosemary, chopped
125ml vegetarian red wine
250g tinned chopped tomatoes
1 tbsp tomato puree
100g Puy lentils, cooked
500g vegetarian puff pastry
1 medium free range egg* or 1 tbsp soya flour mixed with a little water to glaze
Method
- Heat Oven to 200C / 400F / Gas 4
- Saute the artichokes and shallots in the olive oil in a large frying pan until softened and slightly golden (approx 15 minutes).
- Add the mushrooms and rosemary and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils.
- Roll the pastry sheets into two thin (approx 3 mm) circles, one 26cm
diameter and one 22cm. Place the smaller on a baking sheet and top with the filling, leaving a 2 cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork. - Make a hole in the centre and brush the pastry with the egg or soya glaze and bake for 20 – 25 minutes until puffed and golden.
- Serve with fresh chicory vinaigrette salad for a light lunch or roast potatoes and vegetarian gravy as an evening meal.
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